Go Back
Blueberry Sour Cream Pancakes
Print Recipe
No ratings yet

Blueberry Pancakes with Fresh Blueberry Syrup

Author: Jenn


  • 2 cups all-purpose flour
  • 4 tsp. baking powder
  • 2 Tbsp. Truvia sweetener or 1/4 cup sugar
  • 1/2 tsp. salt
  • 2 eggs
  • 1 1/2 cup milk + a little more as necessary to thin batter out
  • 1 cup light sour cream
  • 1 cup fresh or frozen blueberries
  • 1 cup cold water
  • 2 Tbsp. cornstarch
  • 1/4 cup Truvia sweetener or 1/2 cup sugar
  • 4 cups fresh or frozen blueberries


  • Combine flour, baking powder, Truvia and salt in a large mixing bowl. In another bowl, beat the eggs and add in the milk, and sour cream. Stir mixture into dry ingredients, just until moistened.
  • Fold in the blueberries. If batter is too thick, lightly stir in more milk until the desired consistency. Pour batter by 1/4 cups onto a hot greased griddle or pan. Flip over when bubbles start to form on the top. (Makes about 20 pancakes.)
  • For syrup: In a large saucepan, combine water, cornstarch and Truvia until smooth. Add blueberries. Bring to a boil over medium heat. Cook and stir for about 2 minutes or until thickened and blueberries start to pop open. Remove from heat and serve with cooked pancakes. Enjoy!


(recipe adapted from Taste of Home)